I made Ina Garten’s 5-cheese penne pasta, and it was the comfort dish of my dreams

• When I found out Ina Garten had a penne pasta with five different cheeses, I knew I had to try it.
• The dish combines Gorgonzola, fontina, mozzarella, Romano, and ricotta.
• Garten’s pasta is rich without being too heavy, making it perfect for fall and winter nights.

As temperatures start to dip and we settle back into our favorite sweaters, it’s time to whip up some comforting dinners.

And no chef soothes me more than Ina Garten and her delicious pasta recipes.

So, when I discovered that the “Barefoot Contessa” star has a penne with five different cheeses, I knew I had to try it.

Ina Garten’s penne pasta requires five different cheeses.

To whip up her five-cheese penne, you’ll need:

• 1/2 cup freshly-grated pecorino Romano
• 1/2 cup shredded Italian fontina
• 1/4 cup crumbled Italian Gorgonzola
• 1/4 pound fresh mozzarella, sliced
• 2 tablespoons ricotta cheese

I must admit that I purchased Romano cheese instead of pecorino Romano, which I couldn’t find in my local supermarket’s small fromagerie, no matter how hard I tried.

I did a quick Google search — “Is pecorino the same as Romano?” — and was convinced that they were basically identical. I later learned that the Romano I had purchased was actually made with cow’s milk, while pecorino Romano is always made with sheep’s milk.

But alas, they’re both still in the same family and known for their sharp flavors, so I think the cheese gods will forgive me on this one.

Garten’s five-cheese penne also requires four additional ingredients.

On top of all that cheese, you’ll need:

• 1 pound penne rigate pasta
• 2 cups heavy cream
• 1 cup crushed tomatoes in thick tomato puree
• 6 fresh basil leaves, chopped

I preheated my oven to 500°F and started grating and measuring my cheeses.

This is the only part of Garten’s recipe that actually requires a little work.

I hadn’t bought pre-shredded fontina or pre-crumbled Gorgonzola, so I decided to just grate them as well. And let me tell you, it was definitely an arm workout.

Next time, I’ll likely just finely chop the fontina instead, as its creamy texture made it a tad trickier to work with the grater.

I couldn’t help but admire all the beautiful cheeses in my mixing bowl.

From the creamy ricotta to the sharp Romano, I was excited to see how these different flavors and textures would blend together.

After I finally stopped staring at my cheese, I added the crushed tomatoes and heavy cream.

I also chopped up some basil to throw on top.

And just before I mixed everything together, I started cooking my pasta.

Per Garten’s recipe, you’re not actually supposed to fully cook the pasta. You just need to parboil the penne for four minutes in a pot of salted water.

After I dumped my pound of pasta into the pot, I set a timer and went back to my bowl of cheese.

As I mixed the cheesy sauce, I watched as it turned into a surprising shade of millennial pink.

Who knew Garten’s pasta would be so on-trend? The color was actually quite pretty, and not at all what I had expected.

After draining my noodles, I put them back into the same pot and added my cheesy pink mixture.

Garten recommends dividing your pasta into “shallow ceramic gratin dishes,” but I realized this dish could easily turn into a one-pot recipe, and who doesn’t love dealing with fewer dishes?

So I tossed the penne with the mixture, ensuring all the noodles were submerged in the vibrant pink pool of cheese.

And just before popping my pasta in the oven, I added some butter.

As much as I love Garten, I have to admit that I went against her recipe on this last step. The “Barefoot Contessa” star recommends using half a stick (four tablespoons) of unsalted butter to dot your penne pasta with, which, to be honest, sounded very overwhelming.

My friend Molly, who is far more experienced in the kitchen than I am, confirmed that half a stick of butter would be too much — especially paired with all that cheese.

So, I decided to reduce the recipe to just one tablespoon, using a knife to shave off small knobs of butter that I sprinkled directly on top of the pot.

It took less than 20 minutes to bake the pasta.

Garten’s recipe recommends cooking the pasta until it’s “bubbly and brown” on top, which she estimates will take around 7 to 10 minutes.

As I waited for the pasta to cook, the delicious smell of cheese filled the kitchen completely. And, as the minutes ticked by, I could hear the penne start to bubble.

Of course, every oven is different. Overall, it took my pasta about 17 minutes to bake in total. I waited until I could see that the penne in the center of my pan was turning brown before I took it out, ensuring it had cooked through.

The pasta came out looking glorious.

The millennial pink turned into a beautiful, almost golden color, and there appeared to be an even crust on the top of the pasta.

The chunks of mozzarella that had floated to the top made the dish look even more inviting.

And it tasted so good, we went back for seconds.

As much as I love very saucy pastas, I did wonder if five different cheeses — plus plenty of butter and cream — would be too much. I worried that the dish might taste more like cheese with a side of pasta, rather than the other way around, but my fears were unfounded.

Garten’s penne manages to be rich and soothing, without feeling too heavy on the stomach.

“All that cheese,” my friend Molly happily exclaimed as she took her first few bites. “It tastes like a warm blanket.”

Molly recommended sprinkling some red pepper flakes on top to cut the richness of the pasta, which turned out to be a great addition.

“But the cheese isn’t overwhelming,” added my friend Joe, who was also on taste-test duty.

And personally, I loved the texture contrast between the crusty pieces and the gooey cheeses, which had sunk inside the penne and would burst with every bite.

Garten’s five-cheese penne is a must-have dish for the fall and winter seasons.

Garten’s five-cheese penne has the power of a warm blanket, roaring fireplace, and mug of hot cocoa — all wrapped up in one cheesy bowl.

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